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Wednesday, December 9, 2009

Anise Cookies

These cookies may look like biscotti but technically they are not. Biscotti are baked twice, the first time like I did here and the second time after they are sliced. The result is a crisp cookie that's excellent for dunking. This version is soft and only baked once. Anise extract is used to flavor the cookies but if you don't like that liqourice flavor you can use vanilla and/or almond extract instead which I used to do for my sister.

This recipe was given to me by a coworker years ago when I was a bank teller. I remember her name was Martha. My family loved them and I used to bake theme all the time I just found the recipe after years of thinking it's been lost!

DD i was just thinking about it....I do NOT like black licorice (I had to look up the spelling becuase noting I'm typing looks right and that still looks weird) but I do like anisette. So, who the hell knows. Just try them.

this sounds / looks really good. The reason I don't do biscotti is because it's too crispy for me and I never have time to just sit and enjoy it with a cup of coffee / tea. This sounds like the perfect alternative. although I'd probably use a different extra like you suggested.